I always say to people to make their Christmas cake as early as possible. It will allow time for the flavours to mature. Don’t worry about the marzipan or icing. They are not essential. This is a busy time of the year so keep it simple. You can ice it a few days before Christmas if you decide to.

We get a present of our Christmas cake every year from my aunt Maureen. She is a retired home economics teachers and a brilliant cook. She is my dad’s sister and, along with my mother Vera was a huge influence on me growing up and wanting to be a chef.

This is the same aunt Maureen who gave me the plum pudding recipe that I often give to people, so it’s tried and tested. You can find it by clicking here.

Today I have three recipes that you might like to try for Christmas. I love these Frangipane mince pies which can be made up to three days in advance or frozen and refreshed in a moderate oven set at 180°C (350°F/gas mark 4) for 8-10 minutes before glazing.

What’s better than a Yule log, or “Bûche de Noël” as you often see it called? Small slices are best as it is very rich. This recipe also happens to be gluten free if you use gluten-free chocolate.

Happy cooking,


Learn to Cook with Neven is out now published by Gill Books.


Christmas Cake

Makes 1 × 20cm (8in) cake

225g (8oz) plain flour

500g (18oz) dried fruits, such as sultanas, raisins, currants, mixed peel and ready-to-eat dried apricots or prunes

Finely grated rind and juice of 1 lemon

175g (6oz) butter, softened, plus extra for greasing

175g (6oz) light brown sugar 4 eggs, beaten 1 tsp ground cinnamon

½ tsp freshly grated nutmeg

100g (4oz) toasted flaked almonds

1 × 250g (9oz) packet of golden marzipan

2-4 tbsp whiskey or brandy

450g (1lb) ready-to-roll fondant icing cornflour, for dusting

  • 1 Preheat the oven to 160°C (325°F/gas mark 3). Line the base and sides of a 20cm (8in) loose-bottomed cake tin with nonstick baking paper.
  • 2 Sift the flour into a bowl and set aside.
  • 3 Chop up the dried fruit so that everything is the same size and nothing is too large. Toss with the lemon rind and juice and set aside.
  • 4 Cream the butter and sugar together in a food mixer (or with a hand-held whisk) until pale and creamy. Add the eggs bit by bit with a little of the flour each time, beating after each addition.
  • 5 Add the remaining flour with the spices and fold through to combine. Add the dried fruit and lemon mixture with the flaked almonds, stirring well to combine.
  • 6 Finally, cut half of the marzipan into small cubes and gently fold it into the batter.
  • 7 Using a spatula, transfer the batter to the prepared tin and smooth down the top. Bake in the oven for about 2 hours, until a skewer comes out clean when inserted into the centre. Leave to cool in the tin, then carefully remove and place on a flat plate. Prick the surface with a fine skewer and spoon over the whiskey or brandy. Leave for 1 hour to allow the alcohol to soak in.
  • 8 When completely cold, wrap in greaseproof paper and overwrap in foil. Leave in a cool, dry place to mature for at least two weeks or up to two months before applying the icing.
  • 9 About a week before the cake is required, cover the top with the remaining marzipan. Roll out the ready-to-roll icing on a clean work surface dusted with cornflour to a circle slightly larger than the top of the cake. Position on top of the marzipan, then smooth and neaten the edges.
  • 10 Secure a strip of foil around the exposed sides of the cake. Put the cake on a serving plate or cake stand and decorate with ribbons around the edge, if liked. Serve straight to the table.
  • Frangipane mince pies with brandy butter

    Makes 18

    For the brandy butter:

    150g (5oz) icing sugar, sifted

    100g (4oz) butter, softened

    3 tbsp brandy

    For the pastry:

    175g (6oz) plain flour, plus extra for dusting

    100g (4oz) cold butter, diced

    50g (2oz) caster sugar

    1 egg yolk, plus beaten egg to glaze

    ½ tbsp cream

    ½ tsp lemon juice

    For the frangipane:

    100g (4oz) butter

    100g (4oz) caster sugar

    2 large eggs

    100g (4oz) ground almonds

    1 tbsp plain flour

    1 tbsp dark rum

    1 vanilla pod, split in half lengthways and seeds scraped out

    For the filling and topping:

    1 x 400g (14oz) jar of mincemeat

    25g (1oz) flaked almonds

    apricot jam, to glaze

    icing sugar, for dusting

  • 1 To make the brandy butter, cream together the icing sugar and butter. Beat in 1 tbsp of boiling water and the brandy until smooth. Put in a dish, cover and chill until needed.
  • 2 To make the pastry, put the flour, butter and caster sugar in a food processor and blend for 20 seconds. Add the egg yolk, cream and lemon juice and blend just until the pastry comes together. Wrap in cling film and chill for 1 hour.
  • 3 Preheat the oven to 200°C (400°F/gas mark 6).
  • 4 To make the frangipane, put the butter and caster sugar in a large bowl. Using a hand-held mixer, beat until soft and creamy. Scrape down the sides, then add the eggs and continue to beat. Add the ground almonds, flour, rum and vanilla seeds and mix briefly.
  • 5 Roll the pastry out thinly on a lightly floured work surface and cut into 18 × 6.5cm (2½in) circles and use these to line the bun tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane. There is no need to spread the mixture flat, as it will level out in the oven (but don’t overfill the tins). Sprinkle a few flaked almonds on top of each one. Bake in the oven for 15-17 minutes, until cooked through and light golden, watching carefully. Remove the mince pies from the tins and allow to cool a little on a wire rack.
  • 6 Dilute the apricot jam with a little water and bring to the boil, then brush the top of each warm tartlet with this glaze. These are best served warm with a light dusting of icing sugar.
  • Yule Log

    Serves eight to 10

    Butter, for greasing

    100g (4oz) plain chocolate (at least 70% cocoa solids), broken into squares

    4 large eggs, separated

    100g (4oz) caster sugar, plus extra for dusting

    For the icing:

    225g (8oz) butter, softened

    200g (7oz) icing sugar, sifted, plus extra to decorate

    2 tbsp good-quality cocoa powder, sifted

    1 tbsp vanilla extract

  • 1 Preheat the oven to 190°C (375°F/gas mark 5). Butter a 33cm × 23cm (13in × 9in) Swiss roll tin, line with non-stick baking paper and butter the paper.
  • 2 Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl.
  • 3 Whisk the egg yolks with the caster sugar until very thick and pale in colour. Beat in the egg whites until stiff, then fold into the melted chocolate. Transfer into the prepared tin and spread out evenly. Bake in the oven for 20-25 minutes, until risen and firm to the touch.
  • 4 Turn the sponge out onto a sheet of greaseproof paper generously sprinkled with caster sugar. Carefully peel off the lining paper. Cover the roulade with a warm damp tea towel and leave to cool.
  • 5 To make the icing, use an electric hand-held mixer to whisk the butter and icing sugar in a large bowl until light and fluffy. Add the cocoa powder and vanilla and whisk until you have a smooth icing. Spread one-third of the icing over the cold roulade. Using the paper to help, roll up the roulade to enclose the filling.
  • 6 Put the filled roulade on a long plate or board and trim down the edges at an angle, then use these pieces to make a ‘branch’ coming off to the side. Spread the Yule log with the rest of the icing, covering the whole thing completely so that it looks like a big log with a branch coming off the side. Using a skewer, create a wood-like texture on the icing.
  • 7 To serve, transfer the roulade onto a serving plate and dust generously with icing sugar, then cut into slices.
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